And suddenly we’re in November, and the madness of the holidays is upon us! There are already far too many events and parties piling up on the calendar, not to mention the sweets and drinks and all kinds of delicious temptations that go along with them. As a result, we’re trying to really stay on the quick-and-healthy track when we cook at home (easier said than done).
Which brings me to this “salad” from Minimalist Baker – warm, simple, healthy, and delicious. Oh, and quick. Weeknights, it’s gotta be quick.
The main players are broccoli, sweet potato, and chickpeas. Red peppers were optional in Dana’s recipe, but the Boy is not a fan so I subbed in some shiitake mushrooms we happened to have on hand. The veggies get chopped and the chickpeas get tossed in oil and a myriad of spices.
The veggies go into the oven to roast, and meanwhile you whip up an easy and very yummy sauce that involves garlic, dill, and hummus.
The veggies come out toasty and golden, and get piled artistically (or not, whatever, you’re just gonna eat it) on a plate and drizzled with dressing. Salad? Sure-ish. It’s a mess of vegetables, but it’s warm and hearty and roasty, not like a lot of salads I’ve known. And I have to say, I like it all the better for it.
Roasted Broccoli, Sweet Potato, & Chickpea Salad
Adapted slightly from Dana Schultz of Minimalist Baker
I imagine this is another adaptable recipe, since it’s essentially just a bunch of roasted veggies with an addicting creamy-yet-still-healthy sauce. After all, I did the easy peppers-to-mushrooms swap from the original, and I’d bet depending on the season you could get quite creative. Still, the chickpeas and the sweet potatoes lend a nice meatiness, so I’d try this version first.
Yield: 2 Servings
Cook Time: 30-45 minutes
1 large or two small sweet potatoes
1 head broccoli, torn, chopped into bite size pieces
1 cup mushrooms, chopped into bite size pieces
2 tablespoons olive oil
Healthy pinch each salt and black pepper
1 15-ounce can chickpeas, drained, rinsed, dried
1 tablespoon olive oil
1 tablespoon tandoori masala spice
1 teaspoon sugar
Healthy pinch sea salt
Pinch red pepper flakes
Garlic Dill Sauce
1/3 cup hummus
3 large cloves garlic, minced
1 teaspoon dried dill
2 tablespoons lemon juice
Water to thin
Preheat oven to 375 degrees and line two baking sheets with parchment paper.
Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice, sugar and salt. Toss to combine.
Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper – toss to combine. Arrange in a single layer.
Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it’s not necessary. You’ll know the broccoli is done when it’s golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.
While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.
To serve, divide vegetables and chickpeas between two serving plates and drizzle with dressing.